Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
Abstract
Food selection and consumption can be affected by different intrinsic and extrinsic cues. In this study, the effect of three extrinsic cues (country of origin, price and feeding system) on consumer’s purchasing decisions making process for lamb meat in three European countries: Spain, France and United Kingdom was investigated, as well as the relative importance of each cue. Four countries were considered for evaluating the effect of the country of origin (local, Argentina, Switzerland and Uruguay), three feeding systems (grain-fed, grass-fed and grain+grass-fed) and different price levels (low, medium and high), which were simultaneously compared. Fifteen profiles combining the different levels for each of the factors considered where those obtained by means of an orthogonal design. These profiles were evaluated by 100, 99 and 92 consumers in Spain, France and United Kingdom, respectively. Moreover, consumers sensory evaluated lamb from four different feeding systems, grain-fed, grass-fed and two mixtures of grain and grass-fed. Conjoint analysis was carried out both for evaluating clusters of consumers in each country and for considering an overall evaluation of all the countries at the same time. In general, the origin of the meat was the most important factor in determining consumer’s purchasing decisions making process, the local one being the most preferred. Uruguayan origin was the least preferred, which indicates that Uruguayan public and private sectors would need to enhance their country and meat image as well as support market promotion and penetration strategies in the European market. For some consumers the feeding system was the most important factor for choosing any particular meat amongst others, being grass-fed animal the most preferred. These results are not in agreement with the consumer’s acceptability studies of lamb meat when taste the meat from different feeding systems in a blind condition (without information), showing a disconfirmation. Lamb meat price has a minor role in determining consumer’s purchasing decisions. However, one segment of consumers, composed mainly by men, considered that the price is the most important factor. These findings showed the importance of studying consumer preferences and their segmentation for developing market promotions, which should have a holistic approach including extrinsic factors in the evaluation of consumer’s purchasing decisions making process.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Consumers tend to prefer beef and lamb of domestically produced.
“For instance, Font-i-Furnols et al. (2011) concluded on the relevance of the country of origin label and show that consumers tend to prefer beef and lamb of domestically produced.”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Font-i-Furnols et al., 2011
Cites
Consumer Ethnocentrism: Construction and Validation of the CETSCALE
Shimp, T. A., & Sharma, S. (1987) · Journal of Marketing Research · doi:10.2307/3151638 · Cited by 3,044 · see citing works
A review and meta-analysis of country-of-origin research
Verlegh, P. W. J., & Steenkamp, J. E. M. (1999) · Journal of Economic Psychology · doi:10.1016/s0167-4870(99)00023-9 · Cited by 1,618 · see citing works
Lockshin, L., Jarvis, W., d’Hauteville, F., & Perrouty, J.-P. (2005) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.03.009 · Cited by 531 · see citing works
European citizen and consumer attitudes and preferences regarding beef and pork
Verbeke, W., Pérez-Cueto, F. J. A., Barcellos, M. D. D., Krystallis, A., & Grunert, K. G. (2010) · Meat Science · doi:10.1016/j.meatsci.2009.05.001 · Cited by 476 · see citing works
What's in a steak? A cross-cultural study on the quality perception of beef
Grunert, K. G. (1997) · Food Quality and Preference · doi:10.1016/s0950-3293(96)00038-9 · Cited by 476 · see citing works
Verbeke, W., & Ward, R. W. (2006) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.05.010 · Cited by 451 · see citing works
Acebrón, L. B., & Dopico, D. C. (2000) · Food Quality and Preference · doi:10.1016/s0950-3293(99)00059-2 · Cited by 418 · see citing works
Local, national and imported foods: A qualitative study
Chambers, S., Lobb, A. E., Butler, L. T., Harvey, K., & Traill, B. W. (2007) · Appetite · doi:10.1016/j.appet.2007.02.003 · Cited by 388 · see citing works
Effect of grass or concentrate feeding systems on lamb carcass and meat quality
Priolo, A., Micol, D. D., Agabriel, J., Prache, S., & Dransfield, E. (2002) · Meat Science · doi:10.1016/s0309-1740(01)00244-3 · Cited by 386 · see citing works
Country of origin: A competitive advantage?
Agrawal, J., & Kamakura, W. A. (1999) · International Journal of Research in Marketing · doi:10.1016/s0167-8116(99)00017-8 · Cited by 382 · see citing works
Bernués, A., Tolosana, A. O., & Corcoran, K. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00085-x · Cited by 353 · see citing works
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain
Sañudo, C., Enser, M., Campo, M. M., Nute, G. R., María, G. A., Sierra, I., & Wood, J. D. (2000) · Meat Science · doi:10.1016/s0309-1740(99)00108-4 · Cited by 336 · see citing works
Verbeke, W., & Viaene, J. (1999) · Food Quality and Preference · doi:10.1016/s0950-3293(99)00031-2 · Cited by 334 · see citing works
Fisher, A. V., Enser, M. B., Richardson, R. I., Wood, J. D., NUTE, G. R., Kurt, E., Sinclair, L. A., & Wilkinson, R. G. (2000) · Meat Science · doi:10.1016/s0309-1740(99)00136-9 · Cited by 289 · see citing works
Consumer expectations and perceptions of meat and meat product quality
Issanchou, S. (1996) · Meat Science · doi:10.1016/0309-1740(96)00051-4 · Cited by 287 · see citing works
Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality
Díaz, M. T., Velasco, S., Cañeque, V., Lauzurica, S., de Huidobro, F. R., Pérez, C., González, J., & Manzanares, C. (2002) · Small Ruminant Research · doi:10.1016/s0921-4488(02)00016-0 · Cited by 277 · see citing works
Food, People and Society. A European Perspective of Consumers' Food Choices
Frewer, L. J., Risvik, E., & Schifferstein, H. N. J. (2001) · Socio-Environmental Systems Modeling · Cited by 275 · see citing works
Kaynak, E., Kucukemiroglu, O., & Hyder, A. S. (2000) · European Journal of Marketing · doi:10.1108/03090560010342610 · Cited by 231 · see citing works
Stated preferences for imported and hormone-treated beef: application of a mixed logit model
Alfnes, F. (2004) · European Review of Agricultural Economics · doi:10.1093/erae/31.1.19 · Cited by 224 · see citing works
Exploring the Effects of Country of Origin Labels: an Information Processing Framework
Obermiller, C., & Spangenberg, E. R. (1989) · ACR North American Advances · Cited by 221 · see citing works
Aurousseau, B., Bauchart, D., Calichon, E., Micol, D. D., & Priolo, A. (2003) · Meat Science · doi:10.1016/s0309-1740(03)00156-6 · Cited by 216 · see citing works
(2001) · Springer eBooks · doi:10.1007/978-3-662-04601-2 · Cited by 198 · see citing works
Pastoral and species flavour in lambs raised on pasture, lucerne or maize
Young, O. A., Lane, G. A., Priolo, A., & Fraser, K. (2002) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1282 · Cited by 180 · see citing works
Expectation, liking and purchase behaviour under economical constraint
Langé, C., Rousseau, F., & Issanchou, S. (1998) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00035-4 · Cited by 148 · see citing works
Consumer perception of fresh meat quality in Germany
Becker, T. C., Benner, E., & Glitsch, K. (2000) · British Food Journal · doi:10.1108/00070700010324763 · Cited by 144 · see citing works
FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB
SMITH, G. C., DUTSON, T. R., HOSTETLER, R. L., & Carpenter, Z. L. (1976) · Journal of Food Science · doi:10.1111/j.1365-2621.1976.tb00717_41_4.x · Cited by 140 · see citing works
Consumers' attitudes towards imported food products
Jurić, B., & Worsley, A. (1998) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00027-5 · Cited by 139 · see citing works
Assessment of commercial lamb meat quality by British and Spanish taste panels
Sañudo, C., NUTE, G. R., Campo, M. M., María, G. A., Baker, A., Sierra, I., Enser, M., & Wood, J. D. (1998) · Meat Science · doi:10.1016/s0309-1740(97)00080-6 · Cited by 133 · see citing works
Schnettler, B., Vidal, R., Silva, R., Vallejos, L., & Sepúlveda, N. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.07.006 · Cited by 125 · see citing works
Importance of the country of origin in food consumption in a developing country
Schnettler, B., Danilo Ruiz, F., Sepúlveda, O., & Sepúlveda, N. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.11.005 · Cited by 107 · see citing works
Consumer perceptions of pork in Denmark, Norway and Sweden
Bryhni, E. A., Byrne, D. V., Rødbotten, M., Claudi-Magnussen, C., Agerhem, H., Johansson, M. K., Lea, P., & Martens, M. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00021-6 · Cited by 106 · see citing works
Cooking- and juiciness-related quality characteristics of goat and sheep meat
Schönfeldt, H. C., Naudé, R. T., Bok, W., van Heerden, S. M., Sowden, L., & Boshoff, E. (1993) · Meat Science · doi:10.1016/0309-1740(93)90085-v · Cited by 104 · see citing works
Matthews, K. R., Homer, D., Punter, P. H., Béague, M. P., Gispert, M., Kempster, A. J., Agerhem, H., Claudi-Magnussen, C., Fischer, K., Siret, F., et al. (2000) · Meat Science · doi:10.1016/s0309-1740(99)00104-7 · Cited by 98 · see citing works
Preference structure for lamb meat consumers. A Spanish case study
Cañete, R. B., & Tendero, A. (2005) · Meat Science · doi:10.1016/j.meatsci.2005.04.027 · Cited by 98 · see citing works
Resconi, V. C., Campo, M. M., Font‐i‐Furnols, M., Montossi, F., & Sañudo, C. (2009) · Meat Science · doi:10.1016/j.meatsci.2009.03.004 · Cited by 98 · see citing works
Font‐i‐Furnols, M., Realini, C. E., Guerrero, L., Oliver, M. A., Sañudo, C., Campo, M. M., NUTE, G. R., Cañeque, V., Álvarez, I., Julián, R. S., et al. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.07.019 · Cited by 97 · see citing works
Iaccarino, T., Monaco, R. D., Mincione, A., Cavella, S., & Masi, P. (2005) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.08.005 · Cited by 95 · see citing works
Oliver, M. A., Nute, G. R., Font‐i‐Furnols, M., Julián, R. S., Campo, M. M., Sañudo, C., Cañeque, V., Guerrero, L., Alvarez, I., Díaz, M. T., et al. (2006) · Meat Science · doi:10.1016/j.meatsci.2006.03.010 · Cited by 87 · see citing works
Borton, R. J., Loerch, S. C., McClure, K. E., & Wulf, D. M. (2005) · Journal of Animal Science · doi:10.2527/2005.833679x · Cited by 83 · see citing works
Font‐i‐Furnols, M., Julián, R. S., Guerrero, L., Sañudo, C., Campo, M. M., Olleta, J. L., Oliver, M. A., Cañeque, V., Álvarez, I., Díaz, M. T., et al. (2005) · Meat Science · doi:10.1016/j.meatsci.2005.09.002 · Cited by 76 · see citing works
The applications of conjoint analysis and their possible uses in Sensometrics
MOSKOWITZ, H. R., & Matthias Silcher, M. A. (2005) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.07.006 · Cited by 72 · see citing works
Carbonell, L., Izquierdo, L., Carbonell, I., & Costell, E. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.06.006 · Cited by 57 · see citing works
Identifying and interpreting market segments using conjoint analysis
Næs, T., Kubberød, E., & Sivertsen, H. (2001) · Food Quality and Preference · doi:10.1016/s0950-3293(00)00039-2 · Cited by 56 · see citing works
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market
Realini, C. E., Font‐i‐Furnols, M., Guerrero, L., Montossi, F., Campo, M. M., Sañudo, C., NUTE, G. R., Alvarez, I., Cañeque, V., Brito, G., et al. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.10.005 · Cited by 55 · see citing works
Díaz, F. J. M., Escribano, M., de Ledesma, A. R., & Pulido, F. (2005) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2283 · Cited by 50 · see citing works
Napolitano, F., Braghieri, A., Caroprese, M., Marino, R., Girolami, A., & Sevi, A. (2007) · Meat Science · doi:10.1016/j.meatsci.2007.04.008 · Cited by 49 · see citing works
Factors associated with perceived quality influencing beef consumption behaviour in Ireland
Mannion, M. A., Cowan, C. A., & Gannon, M. (2000) · British Food Journal · doi:10.1108/00070700010324367 · Cited by 44 · see citing works
Recovering and profiling the true segmentation structure in markets: an empirical investigation
Andrews, R. L., & Currim, I. S. (2003) · International Journal of Research in Marketing · doi:10.1016/s0167-8116(03)00017-x · Cited by 44 · see citing works
The Origin of the Spices: The Impact of Geographic Product Origin on Consumer Decision Making
Verlegh, P. W. J., & van Ittersum, K. (2001) · Springer eBooks · doi:10.1007/978-3-662-04601-2_17 · Cited by 36 · see citing works
Factors associated with the purchase of designation of origin lamb meat
Sepúlveda, W. S., Maza, M. T., & Mantecón, Á. R. (2009) · Meat Science · doi:10.1016/j.meatsci.2009.12.021 · Cited by 34 · see citing works
A cluster approach to analyze preference data: Choice of the number of clusters
Sahmer, K., Vigneau, É., & Qannari, E. M. (2005) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.03.007 · Cited by 30 · see citing works
Questionnaire‐based study on consumer requirements for beef quality in Japan
Sasaki, K., & MITSUMOTO, M. (2004) · Animal Science Journal · doi:10.1111/j.1740-0929.2004.00199.x · Cited by 30 · see citing works
Keane, M. G., & Allen, P. D. (1999) · Livestock Production Science · doi:10.1016/s0301-6226(99)00072-x · Cited by 29 · see citing works
Improving the quality of lamb meat — taste, fatness and consumer appeal
Wood, J. D., & Fisher, A. V. (1990) · BSAP Occasional Publication · doi:10.1017/s0263967x00002093 · Cited by 11 · see citing works
Segmentation of Japanese Consumers’ Beef Choice According to Results of Conjoint Analysis
Sasaki, K., Aizaki, H., Motoyama, M., & MITSUMOTO, M. (2006) · Wageningen Academic Publishers eBooks · doi:10.3920/9789086865796_244 · Cited by 4 · see citing works
Flagged first, then by citations
1 of the 56 references couldn’t be matched to a known paper.
Cited by
Sorted by citations
Consumer preference, behavior and perception about meat and meat products: An overview
Font‐i‐Furnols, M., & Guerrero, L. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.06.025 · Cited by 934 · see citing works
Vasta, V., & Luciano, G. (2011) · Small Ruminant Research · doi:10.1016/j.smallrumres.2011.09.035 · Cited by 262 · see citing works
Stampa, E., Schipmann‐Schwarze, C., & Hamm, U. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103872 · Cited by 241 · see citing works
Emerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231 · see citing works
Claret, A., Guerrero, L., Aguirre, E., Rincón, L., Hernández, M. D., Martínez, I., Peleteiro, J. B., Grau, A., & Rodríguez-Rodríguez, C. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.05.006 · Cited by 232 · see citing works
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Arshad, M. S., Sohaib, M., Ahmad, R. S., Nadeem, M. T., Imran, A., Arshad, M. U., Kwon, J., & Amjad, Z. (2018) · Lipids in Health and Disease · doi:10.1186/s12944-018-0860-z · Cited by 228 · see citing works
Review: Factors affecting sheep carcass and meat quality attributes
Prache, S., Schreurs, N. M., & Guillier, L. (2021) · animal · doi:10.1016/j.animal.2021.100330 · Cited by 214 · see citing works
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
Miller, R. K. (2020) · Foods · doi:10.3390/foods9040428 · Cited by 200 · see citing works
Montossi, F., Font‐i‐Furnols, M., del Campo, M., Julián, R. S., Brito, G., & Sañudo, C. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.04.048 · Cited by 196 · see citing works
Understanding consumers' perception of lamb meat using free word association
de Andrade, J. C., Sobral, L. D. A., Ares, G., & Deliza, R. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.02.039 · Cited by 174 · see citing works
The role of product familiarity and consumer involvement on liking and perceptions of fresh meat
Borgogno, M., Favotto, S., Corazzin, M., Cardello, A. V., & Piasentier, E. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.04.010 · Cited by 147 · see citing works
Bernués, A., Ripoll, G., & Panea, B. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.04.008 · Cited by 146 · see citing works
Font‐i‐Furnols, M., Tous, N., Esteve-Garcia, E., & Gispert, M. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.02.030 · Cited by 133 · see citing works
Asioli, D., Varela, P., Hersleth, M., Almli, V. L., Olsen, N. V., & Næs, T. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.03.015 · Cited by 132 · see citing works
Thøgersen, J. B. (2023) · Food Policy · doi:10.1016/j.foodpol.2023.102503 · Cited by 123 · see citing works
Realini, C. E., Font‐i‐Furnols, M., Sañudo, C., Montossi, F., Oliver, M. A., & Guerrero, L. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.04.004 · Cited by 114 · see citing works
Guerrero, A., Valero, M. V., Campo, M. M., & Sañudo, C. (2013) · Acta Scientiarum Animal Sciences · doi:10.4025/actascianimsci.v35i4.21756 · Cited by 100 · see citing works
Consumers use of quality cues for meat purchase: Research trends and future pathways
Aboah, J., & Lees, N. J. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108142 · Cited by 96 · see citing works
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers
Hersleth, M., Næs, T., Rødbotten, M., Lind, V., & Monteleone, E. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.11.030 · Cited by 96 · see citing works
Santos, D., Monteiro, M. J., Voss, H., Komora, N., Teixeira, P. C. M., & Pintado, M. (2021) · Livestock Science · doi:10.1016/j.livsci.2021.104573 · Cited by 94 · see citing works
Realini, C. E., Kallas, Z., Pérez-Juan, M., Gómez, I., Olleta, J. L., Beriain, M. J., Albertí, P., & Sañudo, C. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.11.007 · Cited by 86 · see citing works
Wang, J., Ge, J., & Ma, Y. (2018) · Sustainability · doi:10.3390/su10030603 · Cited by 84 · see citing works
García-Torres, S., López-Gajardo, A., & Díaz, F. J. M. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.12.019 · Cited by 81 · see citing works
Consumers' perception and purchase behaviour of meat in China
Kantono, K., Hamid, N., Ma, Q., Chadha, D., & Oey, I. (2021) · Meat Science · doi:10.1016/j.meatsci.2021.108548 · Cited by 79 · see citing works
Beef acceptability and consumer expectations associated with production systems and marbling
Morales, R., Aguiar, A. P., Ignacio Subiabre, R., & Realini, C. E. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.02.006 · Cited by 80 · see citing works
Preferences for lamb meat: A choice experiment for Spanish consumers
Gracía, A., & de‐Magistris, T. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.05.006 · Cited by 77 · see citing works
Consumer preferences regarding country of origin for multiple meat products
Balcombe, K., Bradley, D., Fraser, I., & Hussein, M. (2016) · Food Policy · doi:10.1016/j.foodpol.2016.09.008 · Cited by 77 · see citing works
Barbarossa, C., Pelsmacker, P. D., Moons, I., & Marcati, A. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.05.015 · Cited by 75 · see citing works
International segmentation in the food domain: Issues and approaches
Grunert, K. G. (2018) · Food Research International · doi:10.1016/j.foodres.2018.11.050 · Cited by 74 · see citing works
Organic consumers’ preferences and willingness‐to‐pay for locally produced animal products
Wägeli, S., Janßen, M., & Hamm, U. (2015) · International Journal of Consumer Studies · doi:10.1111/ijcs.12262 · Cited by 70 · see citing works
The region-of-origin (ROO) effect on purchasing preferences
Mera, A. C., Rubio, S., & González, F. J. M. (2015) · British Food Journal · doi:10.1108/bfj-03-2014-0112 · Cited by 69 · see citing works
Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil
Cavallo, C., & Piqueras‐Fiszman, B. (2017) · Journal of Sensory Studies · doi:10.1111/joss.12246 · Cited by 67 · see citing works
Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study
Mandolesi, S., Naspetti, S., Arsenos, G. I., Caramelle-Holtz, E., Latvala, T., Collado, D., Orsini, S., Öztürk, E., & Zanoli, R. (2020) · Animals · doi:10.3390/ani10061105 · Cited by 70 · see citing works
Consumer interest towards tropical fruit: factors affecting avocado fruit consumption in Italy
Migliore, G., Farina, V., Tinervia, S., Matranga, G., & Schifani, G. (2017) · Agricultural and Food Economics · doi:10.1186/s40100-017-0095-8 · Cited by 63 · see citing works
Swiss consumers’ willingness to pay and attitudes regarding dual-purpose poultry and eggs
Gangnat, I. D. M., Mueller, S., Kreuzer, M., Messikommer, R. E., Siegrist, M., & Visschers, V. H. M. (2018) · Poultry Science · doi:10.3382/ps/pex397 · Cited by 62 · see citing works
Understanding consumers' perceptions towards Iberian pig production and animal welfare
García-Gudiño, J., Blanco–Penedo, I., Gispert, M., Brun, A., Perea, J., & Font‐i‐Furnols, M. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108317 · Cited by 61 · see citing works
Jordán, M. J., Castillo, J., Bañón, S., Conesa, C. M., & Sotomayor, J. A. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.068 · Cited by 57 · see citing works
Innovations and trends in meat consumption: An application of the Delphi method in Spain
Mera, A. C., González, F. J. M., Rubio, S., & Amaro, V. V. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.07.007 · Cited by 54 · see citing works
Cañete, R. B., Rabadán, A., Orche, N. E. E., & Díaz, M. (2017) · Meat Science · doi:10.1016/j.meatsci.2017.09.008 · Cited by 55 · see citing works
Hati, S. R. H., Zulianti, I., Achyar, A., & Safira, A. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108306 · Cited by 53 · see citing works
Belanche, A., Collado, D., Rose, I., & Yáñez-Ruíz, D. R. (2020) · animal · doi:10.1016/j.animal.2020.100131 · Cited by 53 · see citing works
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Zhang, R., Pavan, E., Ross, A. B., Deb‐Choudhury, S., Dixit, Y., Mungure, T. E., Realini, C. E., Cao, M., & Farouk, M. M. (2023) · Journal of Proteomics · doi:10.1016/j.jprot.2023.104836 · Cited by 49 · see citing works
Bueno, M., Campo, M. M., Cacho, J. F., Ferreira, V., & Escudero, A. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.06.019 · Cited by 49 · see citing works
Attitudes of meat retailers to animal welfare in Spain
la Lama, G. C. M., Sepúlveda, W. S., Villarroel, M., & María, G. A. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.05.046 · Cited by 48 · see citing works
Consumers’ perception and expectations of local organic food supply chains
Wägeli, S., & Hamm, U. (2015) · Organic Agriculture · doi:10.1007/s13165-015-0130-6 · Cited by 46 · see citing works
Quality attributes of cactus pear fruit and their role in consumer choice
Migliore, G., Galati, A., Romeo, P., Crescimanno, M., & Schifani, G. (2015) · British Food Journal · doi:10.1108/bfj-04-2014-0147 · Cited by 46 · see citing works
Njisane, Y. Z., & Muchenje, V. (2016) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.16.0037 · Cited by 46 · see citing works
Promoting green buildings: Do C hinese consumers care about green building enhancements?
Luo, W., Kanzaki, M., & Matsushita, K. (2017) · International Journal of Consumer Studies · doi:10.1111/ijcs.12364 · Cited by 47 · see citing works
Spanish perspective on meat consumption and consumer attitudes
Font‐i‐Furnols, M., & Guerrero, L. (2022) · Meat Science · doi:10.1016/j.meatsci.2022.108874 · Cited by 44 · see citing works
Romano, K. R., Rosenthal, A., & Deliza, R. (2015) · Food Research International · doi:10.1016/j.foodres.2015.04.033 · Cited by 44 · see citing works
European Consumers’ Willingness to Pay for Red Meat Labelling Attributes
Dudinskaya, E. C., Naspetti, S., Arsenos, G. I., Caramelle-Holtz, E., Latvala, T., Collado, D., Orsini, S., Öztürk, E., & Zanoli, R. (2021) · Animals · doi:10.3390/ani11020556 · Cited by 44 · see citing works
Sustainable Strategies for Greenhouse Gas Emission Reduction in Small Ruminants Farming
Giamouri, E., Zisis, F., Mitsiopoulou, C., Christodoulou, C., Pappas, A. C., Simitzis, P., Kamilaris, C., Galliou, F., Manios, T., Mavrommatis, A., et al. (2023) · Sustainability · doi:10.3390/su15054118 · Cited by 43 · see citing works
Viana, M. M., Silva, V. L. D. S., Deliza, R., & Trindade, M. A. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.11.016 · Cited by 43 · see citing works
Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers
Escribano, A. J., Peña, M. B., Caro, C. D., Elghannam, A., Cebada, E. C., & Díaz, F. J. M. (2021) · Sustainability · doi:10.3390/su13158235 · Cited by 43 · see citing works
Chemical composition and fatty acid content in lamb and adult sheep meat
Junkuszew, A., Nazar, P., MILERSKI, M., Margetín, M., Brodzki, P., & BAZEWICZ, K. (2020) · Archives animal breeding/Archiv für Tierzucht · doi:10.5194/aab-63-261-2020 · Cited by 42 · see citing works
Magalhães, D. R., Maza, M. T., do Prado, I. N., Fiorentini, G., Kirinus, J. K., & Campo, M. D. M. (2022) · Foods · doi:10.3390/foods11010129 · Cited by 42 · see citing works
Influence of evoked contexts on rating-based conjoint analysis: Case study with lamb meat
de Andrade, J. C., Nalério, É. S., Giongo, C., de Barcellos, M. D., Ares, G., & Deliza, R. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.06.013 · Cited by 41 · see citing works
Sustainability Labels on Olive Oil: A Review on Consumer Attitudes and Behavior
Erraach, Y., Jaafer, F., Radić, I., & Donner, M. (2021) · Sustainability · doi:10.3390/su132112310 · Cited by 41 · see citing works
Vidal, L., Antúnez, L., Sapolinski, A., Giménez, A., Maiche, A., & Ares, G. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12062 · Cited by 35 · see citing works
Is there hope for domestically produced poultry meat? A choice experiment of consumers in Ghana
Asante‐Addo, C., & Weible, D. (2019) · Agribusiness · doi:10.1002/agr.21626 · Cited by 35 · see citing works
Food consumption in the UK: Trends, attitudes and drivers
d'Angelo, C., Gloinson, E. R., Draper, A., & Guthrie, S. (2020) · RAND Corporation eBooks · doi:10.7249/rr4379 · Cited by 33 · see citing works
Ramírez-Retamal, J., & Morales, R. (2014) · Chilean journal of agricultural research · doi:10.4067/s0718-58392014000200015 · Cited by 33 · see citing works
Realini, C. E., Bianchi, G., Bentancur, O., & Garibotto, G. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.12.013 · Cited by 33 · see citing works
Resino, J. J. B., Gutiérrez-Broncano, S., Estévez, P. J., & Pérez-Jiménez, I. R. (2021) · Sustainability · doi:10.3390/su13094744 · Cited by 32 · see citing works
Rocha, Y. J. P., Lapa‐Guimarães, J., de Noronha, R. L. F., & Trindade, M. A. (2018) · Journal of Sensory Studies · doi:10.1111/joss.12468 · Cited by 31 · see citing works
Yang, R., Ramsaran, R., & Wibowo, S. (2021) · British Food Journal · doi:10.1108/bfj-12-2020-1126 · Cited by 30 · see citing works
Koppel, K., Chambers, E., Vázquez‐Araújo, L., Timberg, L., Carbonell-Barrachina, Á. A., & Suwonsichon, S. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.03.009 · Cited by 28 · see citing works
Consumers’ expectations and willingness‐to‐pay for local animal products produced with local feed
Profeta, A., & Hamm, U. (2018) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13933 · Cited by 28 · see citing works
Consumers' preferences for freezing of meat to prevent toxoplasmosis- A stated preference approach.
Lambooij, M., Veldwijk, J., van Gils, P. V., Mangen, M.-J. J., Over, E., Suijkerbuijk, A., Polder, J., de Wit, G. D., & Opsteegh, M. (2019) · Meat Science · doi:10.1016/j.meatsci.2018.11.001 · Cited by 17 · see citing works
Why don't consumers buy organic lamb meat? A Spanish case study
Rabadán, A., Díaz, M., Mollá-Bauza, M. M. B., & Cañete, R. B. (2019) · Meat Science · doi:10.1016/j.meatsci.2019.108024 · Cited by 27 · see citing works
Rabadán, A., Martínez, L. M.-C., Mollá-Bauza, M. M. B., Navarro, C., Sayas‐Barberá, E., & Cañete, R. B. (2020) · Foods · doi:10.3390/foods9060696 · Cited by 27 · see citing works
PHELAN, P., Morgan, E. R., Vineer, H. R., Grant, J., & O’Kiely, P. (2015) · The Journal of Agricultural Science · doi:10.1017/s0021859615000830 · Cited by 27 · see citing works
Mollá-Bauza, M. M. B., Martínez, L. M.-C., Rabadán, A., & Cañete, R. B. (2020) · Foods · doi:10.3390/foods9121821 · Cited by 26 · see citing works
Using eye-tracking as an aid to design on-screen choice experiments
Dudinskaya, E. C., Naspetti, S., & Zanoli, R. (2020) · Journal of Choice Modelling · doi:10.1016/j.jocm.2020.100232 · Cited by 24 · see citing works
Looking at non-sensory factors underlying consumers' perception of smoked bacon
Saldaña, E., Martins, M. M., Behrens, J. H., Valentin, D., Selani, M. M., & Contreras-Castillo, C. J. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108072 · Cited by 24 · see citing works
Geographical indication labelling of food and behavioural intentions
Chen, N. (2021) · British Food Journal · doi:10.1108/bfj-06-2020-0552 · Cited by 23 · see citing works
Vita, G. A. D., Zanchini, R., Spina, D., Maesano, G., Via, G. L., & D’Amico, M. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2022.794533 · Cited by 23 · see citing works
Consumer Behaviors toward Novel Functional and Convenient Meat Products in Poland
Olewnik‐Mikołajewska, A., Guzek, D., Głąbska, D., & Gutkowska, K. (2016) · Journal of Sensory Studies · doi:10.1111/joss.12203 · Cited by 22 · see citing works
Garvey, E. C., Sander, T., O’Callaghan, T. F., Drake, M. A., Fox, S., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2020) · Foods · doi:10.3390/foods9121767 · Cited by 21 · see citing works
Ferrín, P. F., Bande, B., Calvo‐Turrientes, A., & Galán‐Ladero, M. M. (2016) · Agribusiness · doi:10.1002/agr.21470 · Cited by 21 · see citing works
Díaz, F. J. M., Pulido, F., Escribano, M., Gaspar, P., Pulido, Á. F., Escribano, A. J., & Rodríguez-Ledesma, A. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12040 · Cited by 21 · see citing works
Mehta, A., Serventi, L., Kumar, L., & Torrico, D. D. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16885 · Cited by 20 · see citing works
Theodoridis, A. M., Vouraki, S., Morin, E., Riaguas, L., Davis, C., & Arsenos, G. I. (2021) · Animals · doi:10.3390/ani11113242 · Cited by 20 · see citing works
Vita, G. A. D., Maesano, G., Zanchini, R., Barbieri, C., Spina, D., Caracciolo, F., & D’Amico, M. (2022) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2022.132680 · Cited by 20 · see citing works
Miguel, L., Marques, S. H., & Duarte, A. P. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104770 · Cited by 20 · see citing works
Kolber, A., & Meixner, O. (2023) · Foods · doi:10.3390/foods12152941 · Cited by 21 · see citing works
Animal welfare and meat quality: The perspective of Uruguay, a “small” exporter country
del Campo, M., Brito, G., Montossi, F., de Lima, J. M. S., & Julián, R. S. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.07.004 · Cited by 19 · see citing works
Magalhães, D. R., Campo, M. M., & Maza, M. T. (2021) · Foods · doi:10.3390/foods10020232 · Cited by 18 · see citing works
Siddiqui, S. A., Bhowmik, S., Afreen, M., Uçak, İ., Ikram, A., Gerini, F., Mehdizadeh, M., Ayivi, R. D., & Castro‐Muñoz, R. (2023) · Nutrition · doi:10.1016/j.nut.2023.112305 · Cited by 18 · see citing works
Rabadán, A., Zamora, A., Díaz, M., & Cañete, R. B. (2021) · Small Ruminant Research · doi:10.1016/j.smallrumres.2021.106454 · Cited by 17 · see citing works
Angón, E., Requena, F., Caballero-Villalobos, J., Cantarero-Aparicio, M. Á., Marín, A. L. M., & Perea, J. (2021) · Animals · doi:10.3390/ani12010006 · Cited by 17 · see citing works
Andrade, B. F., Paula, M. M. D. O., Carneiro, J. D. D. S., Fontes, P. R., Filho, R. D. A. T., Ramos, E. M., & Ramos, A. D. L. S. (2022) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.00222 · Cited by 17 · see citing works
The Quality Perception of Fresh Berries: An Empirical Survey in the German Market
Farruggia, D., Crescimanno, M., Galati, A., & Tinervia, S. (2016) · Agriculture and Agricultural Science Procedia · doi:10.1016/j.aaspro.2016.02.075 · Cited by 17 · see citing works
COO vs ROO: importance of the origin in customer preferences towards financial entities
García-Gallego, J. M., & Mera, A. C. (2017) · International Marketing Review · doi:10.1108/imr-03-2015-0069 · Cited by 17 · see citing works
Casal, N., Font‐i‐Furnols, M., Gispert, M., Manteca, X., & Fàbrega, E. (2018) · Animals · doi:10.3390/ani8070118 · Cited by 17 · see citing works
Confiança e agregação de valor em carnes com indicação geográfica
Brandão, F. S., Ceolin, A. C., Canozzi, M. E. A., Révillion, J. P. P., & Barcellos, J. O. J. (2012) · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · doi:10.1590/s0102-09352012000200028 · Cited by 17 · see citing works
Simitzis, P. E., & Deligeorgis, S. G. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-811442-1.00008-0 · Cited by 17 · see citing works
Lara, E. C., Bragiato, U. C., Rabêlo, C. H. S., Messana, J. D., Sobrinho, A. G. D. S., & Reis, R. A. (2018) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2018.07.010 · Cited by 18 · see citing works
Tarjuelo, L., Rabadán, A., Álvarez‐Ortí, M., Pardo‐Giménez, A., Pardo, I., & Pardo, J. E. (2023) · Journal of Functional Foods · doi:10.1016/j.jff.2023.105500 · Cited by 16 · see citing works
García-Galán, M. D. M., Agúndez, A. D. M., & Casquet, C. G. (2014) · Spanish Journal of Agricultural Research · doi:10.5424/sjar/2014123-6036 · Cited by 16 · see citing works
- Authors
- Font i Furnols, M., Realini, C., Montossi, F., Sañudo, C., Campo, M. M., Oliver, M. A., Nute, G. R., & Guerrero, L.
- Affiliations
- Institute of Agrifood Research and Technology (ES)
- Instituto Nacional de Investigación Agropecuaria (UY)
- Universidad de Zaragoza (ES)
- University of Bristol (GB)
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2011-07
- Volume
- 22
- Issue
- 5
- Pages
- 443-451
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2042839375
- Cited by
- 212
- References
- 56
- Citations by year
- 2026: 5 · 2025: 7 · 2024: 6 · 2023: 20 · 2022: 14 · 2021: 26 · 2020: 22 · 2019: 12 · 2018: 19 · 2017: 12 · 2016: 16 · 2015: 15 · 2014: 12 · 2013: 16 · 2012: 8
- FWCI
- 20.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Organic Food and Agriculture
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- lamb meat, purchase intention, country of origin, feeding systems, meat prices, customer segmentation, external cues, consumer preferences, cross-national comparison
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
